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Dilly Grilly Chicken Breasts PDF Print E-mail
Written by Sandie   
Just looking at the name of this recipe makes you want to try it, doesn't it?  I could have called it Silly Dilly Grilly, but thought that was a bit overboard.   My husband and I just raved over this one.  The sauce on the tomatoes, compliment the chicken just perfectly and is whipped up in a New York minute.  I liked the sauce so much, I turned it into a viniagrette for a salad a few days later.  The only additional ingredient I added was a bit of sugar.  The salad was excellent, light, and tangy.  Make this out to sea or in a port! 


Dilly Grilly Chicken Breasts
4 (6 oz.) boneless, skinless chicken breasts
1/4 c. extra virgin olive oil
1/4 c. chopped fresh dill
1 lg. shallot, finely chopped
1 T. Jack Daniel's mustard
1 T. white-wine vinegar
20 cherry tomatoes, halved
Salt and pepper
Pre-heat grill to medium-high.  Pound chicken down to about 1/4 inch thick.  Whisk together oil, dill, shallot, mustard and vinegar.  Set aside 1/4 cup.  Sprinkle chicken with salt and pepper on both sides, then add to dill mixture, turning to coat.  Toss tomatoes with the remaining dill sauce and add a little salt and pepper.  Grill chicken for 6-8 minutes per side, or until just cooked through, not dry.  Serve with tomato relish on top.  Serves 4.
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Comments (4)
4 Thursday, 17 February 2011 06:06
Here is a link to the Jack mustard.........
http://mybrands.com/product/Jack-Daniels-Old-No-7-Mustard-9-oz. You can use any premium brand. I find they are just better than the regular "yellow" mustards. Do not use Dijon because that has a taste quite different and I can't guarentee your results. Hope this helps you out.
3 Wednesday, 16 February 2011 14:23
Jim O'Neil
Never heard of Jack Daniels mustard; what is a proper substitute?
2 Wednesday, 16 February 2011 12:49
Good idea, gotta love Jack, lol! Thanks for commenting and so glad you liked it!
1 Wednesday, 16 February 2011 11:23
Bruce Perri
Excellent, I just drizzled a little Jack and mixed well.
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